Pork rib with sticky marinade
2 onions, sliced
3 garlic cloves, crushed 500 ml (2 c) chicken stock 125 ml (½ c) brown sugar 125 ml (½ c) chutney 60 ml (¼ c) tomato sauce 30 ml (2 T) honey
60 ml (¼ c) lemon juice 15 ml (1 T) Worcestershire
3 ml (a generous ½ t)
ground ginger salt and pepper
2 kg whole pork rib mix of vegetables of your
1 Marinade Heat a little oil in a large saucepan and sauté the onions and garlic until soft. Add the rest of the ingredients and simmer over low heat for 15 minutes or until fairly thick. Stir from time to time to prevent the sauce from catching. Allow to cool.
2 Meat Place the pork rib in a non-metal dish and pour the marinade over. Cover and marinate for at least 1 hour or overnight.
3 Braai the rib, starting with the fatty side down, for 40-50 minutes or until done (see cooking tips on page 7). Baste from time to time with the marinade and turn frequently.
4 Wrap the vegetables in aluminium foil and bake over the coals until done. Slice the rib and serve with the veggies. SUSARAH SLABBERT, BOKSBURG, GAUTENG
SERVES 4 Preparation
10 min Marinating 1 hour or overnight Cooking 40-50 min